Directions:1. Place everything except the flank steak in a blender or food processor and pulse to a paste.

2. Place ¾ of the marinade in a large ziplock baggie and reserve the rest. Score the flank steak (light criss-cross cuts that only go below the surface of the meat) and place it in the baggie. Make sure the meat is well coated on both sides. Seal and refrigerate overnight for the most flavor.

3. Preheat the bbq (or in my new world, an indoor grill or cast iron grill pan) and cook for 7 minutes per side for medium.

4. Remove from the grill and place on a platter and cover for 5 minutes to allow the meat to “rest”. This lets the muscles relax and the juices flow. Cut across the grain and serve with the marinade you had set aside.